Nasi Goreng with chicken and broccoli
Nasi Goreng is known as the national dish of Indonesia, and there are many different variations of this meal. AMC Brand Ambassador Carey Erasmus uses chicken breast fillets in this recipe, but you could substitute with prawns, pork or even tofu.
Nasi goreng with chicken and broccoli
Serves 4
5 - 10 ml peanut or vegetable oil
2 large chicken breast fillets, thinly sliced on the diagonal
4 spring onions, finely sliced
2 garlic cloves, crushed
15 ml grated ginger
10 – 15 ml chilli paste
5 ml each of ground cumin and coriander
1 small broccoli, broken into florets and blanched
500 ml cooked brown rice (it must be cold if possible as it fries better)
30 ml fish sauce
30 ml soy sauce
A handful of fresh coriander, chopped
4 eggs
5 - 10 ml oil or butter
Method
- Heat an AMC 30 cm Electric Frying Pan (probe on 6) or a 30 cm Gourmet Paella over a medium temperature until the Visiotherm reaches the first red area.
- Add oil to Frying Pan and fry the chicken until nicely browned. Add the spring onions, garlic, ginger, chilli paste and spices and fry until fragrant.
- Add the broccoli and fry for a few seconds. Add the cold rice and fry until well combined and heated through. Add the sauces and coriander and heat through for a few more seconds.
- Meanwhile heat an AMC 24 cm Chef's Pan over a medium temperature until the Visiotherm reaches the first red area. Add oil or butter, just enough to coat the base. Crack eggs onto the base and reduce heat to lowest setting. Bake for 2 minutes, cover with lid, turn off heat and leave until baked to your taste. Serve the nasi goreng immediately, topped with a fried egg and garnished with sliced spring onion, chilli and some coriander.
Cookware we used
Recipe developed by AMC Brand Ambassador Carey Erasmus